Pot Roast in an Oven Bag
Pot roast in an oven bag: a 3 to 4 pound chuck roast with potatoes, carrots and onions baked in a cooking bag with a pot roast seasoning mix and water at 350F for 2 hours, rested 5 minutes and served with the pan juices. Serves 8.
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Ingredients
- 1 package pot roast seasoning mix with cooking bag the package includes the bag
- 3 to 4 pounds chuck roast bottom round or rump roast also work; trimmed
- 1/4 cup water
- 2 cups potatoes cut into about 1-inch pieces
- 1 cup carrots cut into about 1-inch pieces
- 1 cup onions cut into about 1-inch pieces
Instructions
- Heat the oven to 350°F. Open the cooking bag and lay it in a 13x9-inch baking pan or dish. Put the roast and the potatoes, carrots and onions into the bag.
- Stir the seasoning mix and the water until well blended and pour it over the roast. Close the bag loosely with the nylon tie, then cut 4 small holes in the top of the bag so the steam can escape.
- Bake in the lower half of the oven for 2 hours. Check the roast with a food thermometer: beef roasts need to reach at least 145°F, and a roast that is meant to shred is done at around 200°F.
- Take the pan out of the oven and let the roast stand 5 minutes. Cut the bag open and serve the roast and vegetables with the pan juices. If you want a gravy, thicken the juices.
Notes
Keep the bag away from the oven sides, racks and heating elements; not under the broiler or above 375°F. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to 165°F, not in a slow cooker.
Nutrition
Serving: 1servingCalories: 500kcalCarbohydrates: 12.7gProtein: 36.4gFat: 33.7gSodium: 423mgFiber: 1.7gSugar: 2.4g
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